Pumpkin Pie Cake Recipe

Name: Pumpkin Pie Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (29 ounce) can solid pack pumpkin; 1 (12 ounce) can evaporated milk; 4 large eggs; 1 cup sugar; 2 teaspoons cinnamon; 1 teaspoon ginger; 1 teaspoon nutmeg; 1 (18 ounce) box yellow cake mix; ½ cup unsalted butter, melted; 1 -2 cup chopped pecans; whipped cream (optional); vanilla ice cream (optional)

Servings: persons

1 (29 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
4 large eggs
1 cup sugar
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 (18 ounce) box yellow cake mix
½ cup unsalted butter, melted
1 -2 cup chopped pecans
whipped cream (optional)
vanilla ice cream (optional)

1
Heat oven to 350F.
2
Mix together the filling ingredients
3
Pour into 9 x 13 pan.
4
Sprinkle cake mix on top.
5
Drizzle melted butter over the top of cake mix.
6
Bake until cake is set in center, about 1 hour and 15 minutes.
7
After baking for 45 minutes sprinkle the top with pecans to avoid burning.
8
Either serve warm or cool to room temperature and refrigerate for several hours before serving.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (29 ounce) can solid pack pumpkin, 1 (12 ounce) can evaporated milk, 4 large eggs, 1 cup sugar, and more.

Yes, Pumpkin Pie Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie Cake

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